Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-03-13

( bread crumbs, two of white sugar. half a
! cup of butter, one quart If new milk, six
| eggs and one cup of blackberry am. Beat
all together, put in g pudding dish end
/ bake slightly. Take out, cover the TOP
| first with Am and ther with meringue.
Brown in the oven. Eat cold, with hard
sauce.
Queen of PuddIng-One pint Of bread
crumUs, one quart Of milk, one cup OF
sugar, yelks of four eggs, 8 spoonful OF
butter, tcaspOOnful Of extract OF lemon.
Bake done and spread with layer of
fruit Jelly. Whip the whites of The eggs
to frOth with cup of sugar and the
juice of lemon; spread on top and
brown.
Cabinet Pudding-Take a pound OF
stale sponge cake, half cup Of stoned
raisins, half cup OF canned peaches,
half cup of blanched almonds, half g
cut Of citrOn. Lay some of the cake in
the bottom of mold, cover with fruit,
put more slices OF cake, pour over hstf a
pint OF milk, four eggs and a Cupful Of
sugar. Steam an hour and serve with
fruit sauce.
Sponge-Gake Pudding Slice enough
stale spOnge-Cake to half fill an ordinary
pudding dish; add pint and o half OF
milk anG two ll-beaten eggs, little
sliced Citron, half q teacupful Of sugar
and little nutmeg; add 8 small piece Of
butter and lay two or three strips OF cit
ron over the top. Bake twenty minutes
Here Is a delicate English pudding
called the Chester: Unite I've ounces Of
suet, five Of moist white sugar, five
ounces of bread crumbs, three eggs; Orn-
Rment mold with tinest Sultana raisins,
lay four ounces Of orange marmslade at
the bottom of the mold; steam the pud-
ding three hours. Serve with 8 foamiDg
white whip on the top and wine sauce.
Milan Pudding-BOiI q quarter Of 8
pound OF maCarOui in one quart OF milk
one hour, till tender, put in with the
macarOni the finely chopped rind of
lemon; stir all occasionally to keep the
maCsrOnl from settling IN the bottom OF
the pan. When done, pour into pud-
ding dish and add two ounces OF soft su-
gar, IiStle nutmeg and qusrter Of tea-
spoonful Of essence of almonds, add
enough cold milk to bring the pudding
nearly 20 the top OF the dish, and, lastly,
stir in quickly three well beaten eggs.
Bake in moderate oven.
Orange Puddiug-A change from the
too well known plum pudding is south
ern orange pudding: Crate the yellow
OF the rind; add the juice Of two large
sweet organges, half a pound OF butter,
the same quantity OF white sugar stirred
together to cream, and mix wine and
brandy at discretion; beat SIX eggs TO
foam and stir them gradually into the
mixture; put it all in dish with broad
edge, around Which lay puff paste in a
GDrql wreath: lake half an hour; when
cool CRATE over it white sugar. Lemon
padding cen be made in the same manner.
Almond Pud ing-Take from the hsidss
OF stale l0af six ounces Of bread
crumbs; mix with these four ounces of
anely chopped suet, TWO ounces Of sugar,
two ounces Of sweet almonds, blauChed
and pounded, and TWO spOoniuis of milk.
Add three well beaten eggs and little
grated nutmeg. Sift white sugar over
the top, sad bake three quarters of an
hour. Tarn out and silt pulYerized sugsf
over the top. In stirring beaten eggs into
a not padding mixture, beat very briskly
10 keep the eggs from curding.
Coc0anut pudding is a dainty desert
for Sunday dinner and is easily made
Beas two eggs and add cup of sweet
mix and q quarter of pound of grated
cOeoanut. Mix three table spoSnfuls of
powdered sugar, the same of nour, five
ounces of raisins, small lump of melted
butter, and little grated lemon pesiz
Stir all together we'll, PIT into deep
buttered dish, and bake in q slow oven,